Roasted Winter Squash Soup
2 – 3 pounds, butternut, blue ballet or red kuri. Halved lengthwise adn seeded
additional water if needed
fresh sage leaves
freshly ground black pepper
Heat oven to 425°F and arrange a rack in the middle. Line a baking sheet with aluminum foil. Place the squash pieces cut-side up on the baking sheet.
Melt 1 tablespoon of the butter and brush all of it over the tops and insides of the squash halves. Season generously with salt and pepper. Roast until knife tender, about 50 minutes to 1 hour.
When the squash is cool enough to handle use a large spoon to scoop the flesh into a bowl, set aside.
In a large pot melt butter. Add onion and sage and cook until translucent, about 8 minutes. Add squash and enough broth to cover everything (add additional water if needed).
Bring to a boil then reduce to heat to medium low and simmer for about 15 minutes, stirring occasionally breaking up any large pieces of squash.